Slow Cooking - Vevor Ckstrs18-Rhd-V Bedienungsanleitung

LAMB
Leg
Shoulder,
boneless
PORK
Loin Roast
Rolled Shoulder
Chops
Country-Style
Ribs
SMOKED HAM
Bone-in, shank
Boneless
Fully cooked
VEAL
Loin
Shoulder
POULTRY
Chicken, whole
Chicken, whole
Chicken, pieces
Turkey,
prebasted
Turkey,
prebasted
Turkey, fresh
Slow cooking is best for less tender cuts of meat. Heat is gradual with slow
5-8 350°F/175°C
3-4 350°F/175°C
350°F/175°C
325°F/162°C
3-5
4509F/230'C
4-64-5
to brown and
8-10
then decrease
10-15 325°F/162°C
8-12 325°F/162°C
5-10 325°F/162°C
4-6 325°F/162°C
3-5 325°F/162°C
350°F/175°C
3½-5
350°F/175°C
6-8
3509F/175°C
6-8
375°F/190°C
10-14
375°F/190°C
14-22
350°F/175°C
10-14

SLOW COOKING

- 7 -
350F/175°C
temp. to
250f/120°C
20 to 22
20 to 22
21 to 26
30 to 34
15 to 17
15 to 17
17 to 21
15 to 17
13 to 24
26 to 30
26 to 30
13 to 15
15 to 17
7 to9
12 to 15
13 to 15
15 to 17